What You Need

1/2

cup
orange marmalade

1/3

cup
KRAFT Zesty Italian Dressing, divided

2

serrano chiles, coarsley chopped

8

salmon fillets (2 lb.)

1

red pepper, cut into thin strips

4

slices
OSCAR MAYER Bacon, chopped

Make It

MIX marmalade, 2 Tbsp. of the dressing and the chiles; cover and set aside. Pour remaining dressing over fish in resealable plastic bag; seal bag. Turn bag over several times to evenly coat fish with dressing. Refrigerate 20 min. to marinate.

REMOVE fish from marinade; discard bag and marinade. Place fish in medium skillet; cook on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 2 Tbsp. of the marmalade mixture. Transfer fish to serving plate; cover to keep warm.

Serve with an ice-cold glass of fat-free milk and side salad to round out the meal.

Buying and Storing Fresh Fish

When purchasing frozen fish or shellfish, make sure it is well-wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Never refreeze fish or shellfish once it's been thawed. Store it in the refrigerator, tightly wrapped, or in an airtight container, for up to 2 days.